Summer Strawberry Salad


I was asked to take a salad to a backyard get-together and didn't want to just take the same old thing, so I came up with this recipe, which combines features of several different salads I've had in the past. Look for my recipes for balsamic vinaigrette and creamy orange soy dressings on this site. Both are excellent with this salad.

Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
5 mins
Total Time:
25 mins
4 servings


  • 1 ½ cups walnut pieces

  • 1 pint strawberries, quartered

  • 1 (10 ounce) bag iceberg salad

  • 1 (5 ounce) bag baby spinach

  • 1 (4 ounce) container crumbled feta cheese

  • 1 small red onion, thinly sliced into rings

  • freshly ground black pepper to taste


  1. Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.

  2. Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.

  3. Toss toasted walnuts, strawberries, iceberg salad, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

Nutrition Facts (per serving)

423 Calories
36g Fat
19g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 423
% Daily Value *
Total Fat 36g 46%
Saturated Fat 7g 35%
Cholesterol 25mg 8%
Sodium 353mg 15%
Total Carbohydrate 19g 7%
Dietary Fiber 7g 24%
Total Sugars 9g
Protein 13g
Vitamin C 66mg 332%
Calcium 250mg 19%
Iron 3mg 18%
Potassium 678mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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